This is our Company

As a young chef in Brussels, Alain Coumont could not find
the right bread to serve in his restaurant. Passionate about quality, he
returned to his roots and decided to make it himself. He opened a small bakery
where he could knead flour, salt and water into what have become his signature
rustic loaves. That was in 1990, and those loaves are now the focal point of Le
Pain Quotidien’s simple, wholesome cuisine in more than 200 locations on five
continents. Le Pain Quotidien is a privately held company with its headquarters
in New York City.